Chocolate-Pecan Ice Cream Sandwiches

Chef Ouida Merrifield brings a taste of southern comfort to these delicious ice cream sandwiches. And they're ready in less than an hour!

Total Time: 0:40

Prep: 0:30

Cook: 0:10

Level:
Moderate

Ingredients

½ c. butter

1 bag semisweet chocolate chips

1 can sweetened condensed milk

2 c. pecan

1 c. all-purpose flour

1 tbsp. vanilla extract

2 pt. favorite ice cream

Directions

Preheat oven to 350 degrees F. Grease large cookie sheet. Place 2 jelly-roll pans or cookie sheets in freezer to use later for ice cream.

In microwave-safe large bowl, combine butter, chocolate chips, and sweetened condensed milk. Cook in microwave oven on High 1 minute; stir. Microwave 30 to 60 seconds longer and stir again until chocolate and butter are completely melted.

Bake cookies 10 to 12 minutes or until firm when lightly pressed. Cool on cookie sheet on wire rack 2 minutes. With metal spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies between layers of waxed paper in tightly covered container at room temperature until ready to use or up to 2 weeks, or freeze up to 3 months.